Is Margarine Ultra Processed?
Yes — Ultra-Processed
Margarine is ultra-processed (Level 4). It is an industrial product created by chemically modifying liquid vegetable oils into a solid, spreadable fat using either hydrogenation or interesterification — processes that do not exist outside of food manufacturing.
Key Findings
- •Hydrogenation (adding hydrogen to liquid oil) was margarine's original method — it created trans fats now banned by the FDA
- •Interesterification (rearranging fatty acids with enzymes or catalysts) replaced hydrogenation but is equally industrial
- •Margarine naturally looks gray-white — beta-carotene is added to achieve the yellow color consumers associate with butter
Why Is Margarine Ultra-Processed?
Margarine's history is a case study in industrial food processing. Originally patented in 1869 as a butter substitute, early margarine used beef tallow. The 20th century shifted to vegetable oils, but liquid oils needed to be solidified. Partial hydrogenation — bubbling hydrogen gas through oil with a nickel catalyst at high temperature — was the original method, but it created trans fats now linked to cardiovascular disease. Most modern margarines use interesterification instead: enzymes or chemical catalysts rearrange the fatty acid positions on glycerol molecules to change the oil's melting point. While this avoids trans fats, it is still a laboratory-scale chemical modification. Additional ingredients include emulsifiers (soy lecithin, mono/diglycerides), colorants (beta-carotene to mimic butter's yellow), artificial butter flavoring, and preservatives (EDTA, potassium sorbate).
Margarine Processing Level Distribution
How 922 margarine products break down by processing level:
Average ingredient count: 13.9 · Average nutrition score: 2.2/10
Margarine Brand Comparison
Comparing the least to most processed margarine products in our database:
| Product | Brand | Level | Score | Ingredients |
|---|---|---|---|---|
| Earth Balance, Kettle Chips, Sea Salt, Sea Salt | Earth Balance | Processing Level: 1 out of 4 - Minimally Processed | 2.0 | 3 |
| Earth Balance, Kettle Chips, Sea Salt, Sea Salt | Earth Balance | Processing Level: 1 out of 4 - Minimally Processed | 2.0 | 3 |
| Avococo Butter Substitute, Avococo | La Tourangelle | Processing Level: 1 out of 4 - Minimally Processed | 2.0 | 3 |
| Avococo Butter Substitute, Avococo | La Tourangelle | Processing Level: 1 out of 4 - Minimally Processed | 2.0 | 3 |
| Avococo Butter Substitute, Avococo | La Tourangelle | Processing Level: 1 out of 4 - Minimally Processed | 2.0 | 3 |
| Earth Balance, Kettle Chips, Sea Salt, Sea Salt | Earth Balance | Processing Level: 1 out of 4 - Minimally Processed | 2.0 | 3 |
| Avococo Butter Substitute, Avococo | La Tourangelle | Processing Level: 1 out of 4 - Minimally Processed | 2.0 | 3 |
| Earth Balance, Vegan Popcorn, Buttery | Earth Balance | Processing Level: 1 out of 4 - Minimally Processed | 2.5 | 3 |
| Earth Balance, Vegan Popcorn, Buttery, Buttery | Earth Balance | Processing Level: 1 out of 4 - Minimally Processed | 2.5 | 3 |
| Earth Balance, Vegan Popcorn, Buttery | Earth Balance | Processing Level: 1 out of 4 - Minimally Processed | 2.5 | 3 |
How to Read Margarine Labels
- 1
"Hydrogenated" or "partially hydrogenated" oils indicate the older trans fat process — avoid these
- 2
Modern margarines use "interesterified" oils or palm oil blends — still industrial but trans fat-free
- 3
Beta-carotene is added for yellow coloring — margarine is naturally gray-white
- 4
Real butter (cream + salt) is Level 1 with 2 ingredients vs margarine's 10-15
Frequently Asked Questions
Is margarine healthier than butter?
The health debate is separate from processing. From a processing standpoint, butter is Level 1 (cream + salt) while margarine is Level 4 (chemically modified vegetable oils + emulsifiers + colorants + preservatives). Modern margarine avoids trans fats but remains one of the most industrially processed common foods.
Does margarine still contain trans fats?
Most modern margarines have eliminated partially hydrogenated oils (the trans fat source) following the 2018 FDA ban. They now use interesterified oils or palm oil blends. Check labels — some imported or older formulations may still contain partially hydrogenated oils.
What is interesterification?
Interesterification rearranges the fatty acid molecules on a glycerol backbone using enzymes or chemical catalysts. This changes the oil's melting point from liquid to solid without creating trans fats. It is a laboratory-scale chemical process that replaced hydrogenation in modern margarine production.